Inclusion of Palm Oil Products in Finishing Diets on Ground Beef Quality and Retail Stability

Authors

Anna Kobza, University of Nebraska-LincolnFollow
Galen E. Erickson, University of Nebraska-LincolnFollow
Jim C. MacDonald, University of Nebraska-LincolnFollow
Mitch L. Norman, University of Nebraska-Lincoln
Josh R. Benton, University of Nebraska-LincolnFollow
Rebecca L. McDermott, University of Nebraska-LincolnFollow
Long Zou, Bunge
Kyra L. Elliott, University of Nebraska-LincolnFollow
Anna G. Hilton, University of Nebraska-LincolnFollow
Chad A. Russell, University of Nebraska-LincolnFollow
Jessie C. Morrill, University of Nebraska-LincolnFollow

Date of this Version

2026

Citation

2026 Nebraska Beef Cattle Report, pages 103-106, MP-121, University of Nebraska Extension, 2026

Comments

Copyright 2026, Board of Regents, University of Nebraska. Used by permission

Abstract

Summary with Implications

Rising costs and availability of supplemental fats have increased interest in alternative fat sources in feedlot finishing diets, including palm oils. This experiment evaluated how refined, bleached, and deodorized (RBD) palm oil products included in the diet of feedlot finishing steers affect beef fat color and ground beef shelf-life. Steers were fed diets with no supplemental fat (No Oil), corn oil (Corn Oil), whole palm (Whole Palm), palm stearin (Stearin), or palm olein (Olein) at 4% dietary DM. Subcutaneous fat from cattle fed corn oil was more yellow than that from No Oil or palm oils. Ground beef from cattle fed palm oils tended to have increased collagen and beef from Corn Oil, Stearin and Whole was higher in linoleic acid compared to No Oil. During simulated retail display, ground beef redness decreased for all groups, with Stearin and Whole Palm reducing in redness more by day 5. Results from this experiment indicate that inclusion of RBD palm oil products in the finishing diet has limited impacts on meat quality.